Wild Turkey Cacciatore With Brown Rice Pilaf

WILD TURKEY CACCIATORE WITH BROWN RICE PILAF

YIELDS 4-8

WILD TURKEY CACCIATORE

INGREDIENTS

2pc Wild Turkey Breasts - Pat dry with paper towel 

2pc Wild Turkey Thighs - pat dry with paper towel 

8pc Roma Tomatoes – stemmed, quartered and large dice

1pc Yellow Onion – trimmed, peeled, and thinly sliced

1pc Red Bell Pepper – trimmed, cored and thinly sliced

1pc Yellow Bell Pepper – trimmed, cored and thinly sliced

1pc Orange Bell Pepper – trimmed, cored and thinly sliced

9oz (250g) White or Cremini Mushrooms – brush clean, trim stem, and quartered

4pc Garlic Cloves – trimmed, peeled, and finely sliced

2tbsp Tomato Paste

2cups (500ml) Pilsner Beer 

2cups (500ml) Chicken or Vegetable Stock

2pc Fresh Rosemary – rinsed and leaves stripped and finely chopped

2pc Fresh Oregano – rinsed and leaves stripped and finely chopped, plus more for garnish

2pc Fresh Bay Leaves

2tbsp Extra Virgin Olive Oil

All-Purpose Flour as needed 

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

TECHNIQUE

1. Preheat cast iron casserole pan or slow cooker, dredge turkey in flour, season with salt and pepper
2. Heat olive oil, sauté turkey in batches, start skin-side down, sauté until golden brown, turn and repeat
3. Remove turkey and set aside, reserve any juices, spoon off excess fat
4. Add onion, peppers, mushrooms, garlic, season with salt and pepper, sauté until nicely browned
5. Move vegetables to one side of the pan, add tomato paste to the bottom of the pan, sauté until nicely browned
6. Stir to combine ingredients, deglaze pan with beer, add tomatoes, stock, rosemary, oregano and bay leaves
7. Return the turkey to the pan, nestling in the vegetables, cover pan and simmer for 30 minutes, check seasoning
8. Uncover and continue to simmer until the turkey is tender and sauce is reduced to velvety consistency
9. Serve with brown rice, fresh ground black pepper, and fresh oregano

BROWN RICE PILAF

INGREDIENTS 

2cups Long Grain Brown Rice

5cups Chicken or Vegetable Stock

1cup Mushrooms – brushed clean, trimmed, and finely sliced

1cup Yellow Onion – trimmed, peeled, and fine dice

1pc Bouquet Garni

2tbsp Unsalted Butter

1tbsp Extra Virgin Olive Oil

Flaked Sea Salt to taste

Fresh Ground Black Pepper to taste

TECHNIQUE

1. Preheat a large saucepan over medium-high heat, add butter and olive oil
2. Add onions, season with salt and pepper, sauté until golden brown
3. Add mushrooms, season with salt and pepper, sauté until golden brown, add rice, stir to coat rice
4. Add stock and bouquets garni, stir gently, cover and place in the oven for 45-60 minutes

BOUQUET GARNI

INGREDIENTS 

1pc Leek White

1pc Bay Leaf

1pc Garlic Clove

1pc Fresh Thyme

1pc Fresh Sage

1pc Fresh Flat Leaf Parsley 

1pc Butcher’s String

TECHNIQUE

1. Wrap bay leaf, garlic, thyme, sage and parsley in leek white, tie with string

Recipe from the kitchen of The Outdoors Chef